Courgette, parmesan and sun-dried tomato muffins

The recipe for these wonderfully cheesy muffins is from My Daddy Cooks. Of course they are best eaten straight out of the oven but keep easily in the fridge for a week or longer in the freezer. To revive them a quick heat in the microwave is all that is needed.

After the indulgence of Christmas, I like most of the population am on a drive to eat more healthily, and these little muffins are great in the lunch box along with a generous helping of mixed greens. This is a great alternative to sandwiches which seem to have lashings of mayonnaise!

My only adaptation to the recipe is an extra courgette or zucchini as the Aussies and Americans call them. Where possible I always try to sneak in some extra veg.

I think these would also be great with feta cheese and spinach but I have yet to experiment.